Cream of Pearl Barley Soup
Sarpagyongy Kremleves


1 Lb bones (pork & veal) or 6 cups stock
2 carrots sliced
1 parsnip sliced
1/2 cup pearl barley (uncooked)
3 Tbs butter
1 Tbs flour
1/3 cup milk
salt
1/3 cup heavy cream
1 egg yolk

Cook bones and vegetables in 6 cups water
for about 2 hours. Keep skimming the broth
to remove scum. Strain. Add enough water
to bring the amount to 6 cup again. Add barley
to the broth and cook until it is soft. Make
a roux with butter and flour. Cook the roux
over low heat, stirring constantly, but do not
let it become dark. This should be a light roux.
Stir 1/3 cup cold water and 1/3 cup cold milk
into the roux and whip until smooth. Pour into
soup and simmer it for 10 minutes. Puree the
soup in a blender or through a sieve. Adjust
the salt to taste. Mix cream with egg yolk and
add to soup in a tureen just before serving.